Hell yeah! I basically love any dish with mushrooms. One look at the pic above and you’re probably wondering what’ the dark brown/black stuff is. Its the mushrooms. The recipe didn’t allow these babies to stay looking pretty for too long….which was quite frustrating. If you watched my Video Stories on Instagram or Facebook, you heard me talk about how I didn’t plan to make Flatbread this week. I didn’t cancel my subscription to Hello Fresh soon enough so the box was sent to me.
It may sound strange to no longer want to purchase from Hello Fresh since the company has a great reputation, and for good reason. Their recipes are simple and the meals are delicious. Unfortunately for me, Hello Fresh does not have enough vegan recipes for me to be satisfied.
Luckily, I was able to gear the recipe to my liking. After sautéing the the mushrooms and shallots, then seasoning the mixture with Italian seasoning and salt, the flatbread was ready to be assembled. Simple, right? At least I thought so. The only substitute for the Italian cheese blend provided was a vegan mozzarella I had never tasted before. It’s texture was soft and easily conformed into different shapes, like play-doh. Did I shred it, chopped it, peel t, or scoop it? That’s probably the definition of veganism: trying to figure out how to use a a new product.
“I literally just stared at the cheese for several minutes trying to figure out what to do.”
Eventually I realized the cheese was smooth like butter and could spread like it too. Now that I finally got my life together, all of my toppings were ready and the flatbread was ready for the oven. *Does happy dance* Now, the salad! Just kidding, the arugula salad was trash and the only toppings were olive oil, lemon, salt, and pepper. All I kept thinking was, “You thought. Don’t get me wrong, I didn’t find out I didn’t like the salad until after I made it and tried it. ” So when the flatbread came out, I placed that bad boy on top of the finished flatbread and it became 100X better.